these “Honey” Mustard Chickpea Lettuce Wraps are filled with veggies and so colorful. it has a delicious “honey” mustard dressing that is completely vegan and there’s no cooking required.
Let’s be honest… lettuce wraps are just a more fun way of eating a salad but why not switch it up once in a while! These “honey” mustard chickpea lettuce wraps are so easy to make just requires some chopping and so delicious. The chickpeas, red onion, bell pepper, and cucumber work so perfectly together and then you get a little salty bite of olive and it is delicious. The vegan “honey” mustard dressing is incredibly easy to make and one of my favorites.
The Beans
Originally, these were supposed to be lentils and not chickpeas but I couldn’t find the steamed lentils at Trader Joe’s so we made a quick swap! I love chickpeas they are definitely one of my favorite legumes. You can use anything you want in here- lentils, chickpeas, cannellini beans would all be delicious. Also, if you wanted to turn the stove on for a few minutes you could even do tofu or tempeh.
The Dressing
Ever since I put out my first “honey” mustard recipe back in 2017 I have always made it with tahini. Heres, the thing… I don’t like mustard that much. I know then why make a “honey” mustard dressing? Well, because I used to love honey mustard but now I realized I can make it a little less mustard-y. So, tahini, mustard, maple syrup, some water and salt! I did make my dressing slightly runnier than I would’ve liked, but don’t worry I adjusted the recipe so it should be a little thicker. This is so good and if you want to use the recipe as a dip just add less water.
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“Honey” Mustard Chickpea Lettuce Wraps FAQ
- What lettuce is best for a lettuce wrap? I personally like butter lettuce but a close second would be baby gem lettuce. Baby gem lettuce is a bit sturdier.
- Can I make this ahead of time? If you want to prep this make the chickpea salad and then keep it separate. You can wash the lettuce leaves and store them in a container then when you are ready to eat, put it together!
- Do I have to use lettuce? Of course not these would be great in a regular wrap or enjoy the chickpea salad on its own with some crackers.
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“Honey” Mustard Chickpea Lettuce Wraps
Equipment
Ingredients
“Honey” Mustard Chickpeas
- 1 (15.5 ounce/439g) can chickpeas, drained and rinsed
- 1 bell pepper (about 5.5 ounces/150g), finely chopped
- ½ English cucumber (about 4.5 ounces/125g), finely chopped
- ⅓ red onion (about 3 ounces/90g), finely chopped
- 15 pitted castelvetrano olives (about 1.5 ounces/45g), chopped
- 12 leaves (about 1.5 ounces/50g) butter lettuce, these are for the wraps
Dressing
- ¼ cup (60g) tahini
- 2 teaspoons grainy mustard
- ¼ cup (60ml) maple syrup
- 3 tablespoons (45ml) water, add more if you want the dressing thinner
- Salt to taste
Instructions
- In a blender combine all the ingredients for the dressing. Blend until smooth. You can also do this by hand with a whisk. If you prefer the dressing to be thinner add a bit more water.
- In a large bowl add all the ingredients for the "honey" mustard chickpeas, except for the butter lettuce. Then pour the dressing over and toss to combine.
- Take 1 piece of lettuce and scoop about 2 to 3 tablespoons of chickpeas ontop.
- Repeat until all wraps are made.
- Garnish with microgreens if desired, and enjoy.
Video
Notes
- I like castelvetrano olives so that is what I used, but you can use any olives you like.
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